Yesterday's post did bring up a good question--my friend is neither incredibly brave on the culinary front nor overly optimistic. I make exactly 2 desserts without difficulty, and one I can't share because it would violate copyright laws, but the other is my own creation and can be freely shared to help the rest of the pastry-challenged world. I thought this up while working for the American Diabetes Association, so there was a stronger emphasis on nonfat/low sugar and less emphasis on "compounds that exist in nature."
Early in the day, take the following:
*1 angel food cake, sliced (if you choose to make one from scratch you are clearly not on my playing level and you do not need any help from me)
* fruit, either fresh or frozen. If it is frozen, thaw and pour off the extra liquid
* 1 large box (or two small boxes) of instant, sugar free pudding in your choice of flavors. I've used white chocolate, banana, vanilla, and cheesecake with success. If you want to branch out to chocolate or butterscotch, you are braver than me and I wish you luck.
* 1 carton nonfat non-dairy topping.
In a trifle bowl--or anything else you might choose--arrange a layer of cake, add a layer of fruit, followed by a pudding layer. Repeat until you run out of ingredients. Top with nondairy topping. For a serious "gourmet" touch, toast sliced almonds or coconut to sprinkle on top.
See? No baking powder or ovens involved!
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